贵州省市售即食食品中金黄色葡萄球菌毒力特征及其分子分型相关性研究  

Study on the virulence characteristics and molecular typing correlation of Staphylococcus aureus in ready-to-eat foods sold in Guizhou Province

作　　者：郑联 周倩[2] 向婧姝 张德著[2] 黄靖宇[2] 殷明月 周藜 ZHENG Lian;ZHOU Qian;XIANG Jing-shu;ZHANG De-zhu;HUANG Jing-yu;YIN Ming-yue;ZHOU Li(School of Public Health and Health,Guizhou Medical University,Key Laboratory of Enwironmental and Disease Monitoring,Ministry of Education,Guiyang,Guizhou 561113,China;不详)

机构地区：[1]贵州医科大学公共卫生与健康学院,环境与疾病监控教育部重点实验室,贵州贵阳561113 [2]贵州省疾病预防控制中心,贵州贵阳550004

出　　处：《现代预防医学》2024年第19期3602-3608,共7页Modern Preventive Medicine

基　　金：贵州省科技支撑计划项目(黔科合支撑[2021]一般435号);贵州省卫生健康委科技计划项目(gzwjkj2024-231);贵州省传染病预防与控制人才基地科研团队(RCJD2105,RCJD2102)。

摘　　要：目的 了解贵州省市售即食食品中金黄色葡萄球菌毒力特征及其分子分型的相关性,为我省食品安全风险评估和食源性疾病的防控提供科学依据。方法 2018-2022年贵州省9市(州)市售即食食品分离的145株金黄色葡萄球菌进行全基因组测序,基于测序结果,分别使用毒力因子数据库(VFDB)、pub MLST分析平台、spa网站分析菌株毒力基因、多位点序列分型和葡萄球菌A蛋白分型结果,使用Bionumerics软件构建系统发育树。采用酶联免疫吸附法检测菌株肠毒素蛋白。结果 145株菌共检出48种毒力基因,72.41%的菌株检出肠毒素基因,selk检出率最高为37.24%。42.76%的菌株表达SEA-SEE的肠毒素蛋白。145株菌获得30种ST型和52种spa型别,以ST188-t189、ST7-t91、ST59-t437检出较高,其中ST188-t189与cna呈中度相关(|r|=0.418>0.4)、ST7-t91与sea呈弱相关(|r|=0.22<0.4)、ST59-t437与seb呈中度相关(|r|=0.559>0.4)。145株菌中94株菌分属7个克隆谱系,以CC1和CC5为优势克隆,该优势克隆包括7个市(州)4种食品类别的56株菌。结论 贵州省即食食品中金黄色葡萄球菌毒力基因携带率高且致病力强,多数菌株表达肠毒素蛋白,菌株ST型和spa型别呈现多样性,部分毒力基因与分子型别具有一定相关性,不同来源菌株具有较近的亲缘关系。Objective To investigate the virulence characteristics of Staphylococcus aureus in ready-to-eat foods sold in Guizhou Province and their correlation with molecular typing,providing scientific evidence for food safety risk assessment and the prevention and control of foodborne diseases in the province.Methods From 2018 to 2022,a total of 145 strains of Staphylococcus aureus isolated from ready-to-eat foods in nine cities(prefectures)of Guizhou Province underwent whole-genome sequencing.Based on the sequencing results,virulence genes were analyzed using the Virulence Factor Database(VFDB),pubMLST analysis platform,and spa typing website.Phylogenetic trees were constructed using Biomimetics software.The enterotoxin proteins of the strains were detected using enzyme-linked immunosorbent assay(ELISA).Results A total of 48 virulence genes were detected among the 145 strains,with 72.41%of the strains harboring enterotoxin genes and the highest detection rate of selk at 37.24%.Additionally,42.76%of the strains expressed SEA-SEE enterotoxin proteins.The 145 strains displayed 30 sequence types(ST)and 52 spa types,with higher occurrences of ST188-t189,ST7-t91,and ST59-t437.Notably,ST188-t189 showed a moderate correlation with cna(Irl=0.418>0.4),ST7-t91 exhibited a weak correlation with sea(lrl=0.22<0.4),and ST59-t437 demonstrated a moderate correlation with seb(lrl=0.559>0.4).Among the 145 strains,94 belonged to seven clonal lineages,with CC1 and CC5 being the predominant clones,which included 56 strains from four food categories across seven cities(prefectures).Conclusion The prevalence of virulence genes in Staphylococcus aureus found in ready-to-eat foods in Guizhou Province is high,with a strong pathogenic potential.Most strains express enterotoxin proteins,and there is diversity in ST and spa types,with certain virulence genes showing a correlation with molecular types.Strains from different sources exhibit close phylogenetic relationships.

关 键 词：即食食品 金黄色葡萄球菌 毒力基因 分子分型 

分 类 号：R378.11[医药卫生—病原生物学]